How to make your own nutella

There are two versions of this chocolatey 'nutella' goodness. The raw version comes together super quick since roasting of the hazelnuts is not required. The raw version is not as smooth, but is spreadable and super tasty.

In the second version the hazelnuts are roasted, which releases their natural oils, my sweetener of choice was coconut sugar. For a very smooth spread you could easily add an additional 1/4 cup of coconut milk and replace the coconut sugar with powdered sugar then process for an additional 3-5 minutes. For an ultra smooth spread, pour the mix into a fine mesh sieve and press spread through the sieve into a jar.

The finished spreads should be stored in the fridge and used within a month of making.

Photo Credit: Sunday Morning Banana Pancakes

"Raw" Nutella

Yields: 1 Pint

Ingredients:

2 cups hazelnuts

2 tbsp coconut oil melted

5 tbsp raw cacao

1/4 cup maple syrup

1/4 cup raw nut milk

1/4 tsp Himalayan salt

Directions:

Place the hazelnuts and melted coconut oil in your food processor - process for 3-5 minutes or until a nut butter begins to form .

Add remaining ingredients and process for an additional 2-4 minutes.

Transfer the Chocolate Hazelnut Spread to an airtight container.

Refrigerate and use within a month of making.

Photo Credit: Sunday Morning Banana Pancakes

Nutella

Yields: 1 Pint

Ingredients:

2 cups roasted hazelnuts - skins removed

2 tsp vanilla

6 tbsp double dutch dark cocoa

1/4 tsp Himalayan salt

1/2 cup organic coconut milk

3/4 cup coconut sugar

Directions:

Place the hazelnuts in your food processor - process for 3-5 minutes or until a nut butter begins to form .